Description
Lime and chili chicken brings fiery Mexican-inspired flavors to your dinner table, dancing with tangy zest and spicy undertones. Fresh ingredients and bold seasonings create a quick, mouthwatering meal you’ll crave again and again.
Ingredients
Scale
Proteins:
- 12 chicken drumsticks (skin on, bone-in)
Dairy and Marinade Base:
- 1 cup (240 milliliters) Greek yogurt
- 1/4 cup (60 milliliters) olive oil
Herbs, Spices, and Seasonings:
- 5 cloves garlic (minced)
- 1–2 tablespoons chili paste
- 2 limes (juiced)
- 2.5 teaspoons salt
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
Garnish:
- Parsley
Instructions
- Meticulously cleanse chicken drumsticks, eliminating excess moisture with paper towels to ensure optimal marinade adherence.
- Create a vibrant marinade by whisking Greek yogurt, olive oil, crushed garlic, fiery chili paste, tangy lime juice, and aromatic seasonings into a harmonious blend.
- Submerge drumsticks completely in the zesty marinade, ensuring each piece is thoroughly coated; seal and refrigerate for 30-120 minutes to allow flavors to permeate.
- Heat oven to 375°F, positioning rack in center for uniform cooking.
- Transfer marinated drumsticks to a spacious baking dish, arranging them without overcrowding to promote even roasting.
- Roast chicken for 45-50 minutes, monitoring internal temperature until it precisely reaches 165°F, indicating safe and succulent meat.
- Activate broiler for 3-5 minutes to achieve a golden, crispy exterior with delightful caramelized edges.
- Allow chicken to rest for 5 minutes, enabling juices to redistribute, then garnish with fresh parsley for a bright, herbaceous finish.
Notes
- Ensure chicken is completely dry before marinating to help the yogurt mixture adhere better and create a more flavorful coating.
- Marinate chicken for maximum flavor by allowing it to sit in the refrigerator for the full 2 hours, letting the lime and chili infuse deeply into the meat.
- Use a meat thermometer to check internal temperature, preventing overcooking while guaranteeing juicy, safe-to-eat chicken.
- Customize heat levels by adjusting chili paste amount, making the dish friendly for different spice tolerances.
- Prep Time: 2 hours 10 minutes
- Cook Time: 55 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 12
- Calories: 263 kcal
- Sugar: 1 g
- Sodium: 610 mg
- Fat: 16 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 11.5 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 90 mg